Week 31: What I need, Wrote & Ate
Sunday, August 10th 2025
Need: Egyptian River Boat Cruise
I’ve always been drawn to old-school ways of travel—the kind that make the journey the main event. The Queen Elizabeth ocean liner, Belmond trains, and most recently, this intimate cruise ship that channels Humphrey Bogart in “Up the River” as it floats lazily up the Nile.
In the same breath, I’m looking to charter a ski train dinner to Stowe, Vermont this winter, aboard a restored private rail car. It’ll double as a promotion for the rebrand of Conte Supper Club into “Outpost.” More on that next week—and on the train car this fall.
Wrote: The Return of Formal Wear
A quick piece on formal wear I wrote some time ago. If you follow me on Instagram, you may have seen it, though I suspect most haven’t. As I consolidate all my work in one place, this is a good reminder of why we should wear tuxedos more often. A little trip down memory lane.
The Return of Formal Wear
After a recent trip to London, I started watching The Crown. I’ve found myself nostalgic over an endless display of Tails, Tux’s, Top Hats, and the general spectacle of formal wear for even the most mundane task’s. In tandem with this nostalgia, I’ve come to think I may not be alone in an overall interest of “dressing for the occasion.”
Ate: Leftover Hash
On Wednesday, I had a cowboy ribeye from Crow’s Nest. I ferried the leftovers from hotel fridge to hotel fridge until Saturday, when they became the star of a leftover hash. The schlep was worth it.
An excerpt from a “cookbook” I wrote during Covid—still sitting on the full thing until the time feels right. Until then, here’s The Morning After Hash:
The Morning After Hash
The best part of cooking a beef tenderloin is the leftovers. If the previous night went as planned—two or three Manhattans and a generous cabernet—you’ll roll out of bed the next morning in pajamas, fire up the skillet, and begin the healing process.
Ingredients:
Leftover beef tenderloin
3–4 russet potatoes (depending on steak quantity)
1 whole onion, chopped
2 tbsp olive oil
2 tbsp butter
Method:
Peel and chop potatoes into evenly sized cubes.
Place in a pan, cover with water, and boil until just tender—about 10 minutes.
While boiling, slice the onion lengthwise into thin strips and cube the beef.
Drain potatoes, heat olive oil in a skillet over medium-high, and add potatoes. Cook 15 minutes, turning every 5 minutes.
Add onions and butter; sauté 5–8 minutes until softened.
Add steak and cook until just warmed through, 2–3 minutes.
Serve with ketchup, and an egg over easy if you’re feeling extra.
Have a great Sunday,